Friday, April 02, 2010

Macaroon Season

iMinister has a friend who has been writing a Passover Haggadah for about a decade (It's a very cool interfaith sort of Haggadah which has finally been published with layout by my can find it here)
Because of this project, iMinister has been invited to many seders and long ago developed a reputation for making amazing macaroons.  Although all she did was follow a recipe from Cooks Magazine, her macaroons never failed to get rave reviews from her friend's mostly Jewish friends who claimed they had never imagined that macaroons could taste so good.   It's a pretty easy recipe, once you've found the ingredients.  Read carefully!

You will need:
1 cup cream of coconut (the stuff used to make pina coladas; you will find it with the alcoholic drink mixes.)
2T light corn syrup
4 large egg whites
2t. vanilla extract
1/2 t. salt
3 c. UNSWEETENED coconut, shredded (8 oz.)  (try the health food store)
3 c. SWEETENED coconut, shredded (8 oz)

1. Preheat oven to 375 and line two cookie sheets with parchment and spray with cooking spray.
2. Combine the two kinds of coconut  in a large bowl , break up lumps and toss with your fingers.
3. Combine the other ingredients well, and pour over the coconut and mix until evenly moistened
4. chill dough for 15 minutes
5. Drop heaping tablespoons of dough on the cookie sheets, 1 inch apart.  Use your fingers to shape into little pyramids.
6. Bake until light golden brown, about 15 minutes, swapping trays if necessary for even baking.
7. Cool on cookies sheets 2 minutes before removing to cooling racks
8.  Dip the bottoms of  cooled cookies in melted chocolate chips if desired.